Butter Chicken Murg Makhani
Indulge in the rich, velvety flavors of Butter Chicken (Murg Makhani), a beloved Indian classic that combines tender, marinated chicken with a luxuriously spiced tomato-based gravy. This crowd-pleasing dish features boneless chicken infused with aromatic garam masala, Kashmiri red chili, and tangy yogurt, then simmered in a luscious blend of butter, cream, and vibrant spices like cinnamon, cardamom, and dried fenugreek leaves (kasuri methi). Perfectly balanced with a touch of honey for sweetness, this creamy curry is finished with fresh cilantro for a burst of freshness. Serve with buttery naan or fragrant basmati rice for an authentic, restaurant-style experience right at home. Ideal for dinner parties or cozy family meals, this Butter Chicken recipe is sure to become your go-to comfort dish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken (boneless, skinless thighs or breasts, cut into bite-sized pieces)
- 120 ml Yogurt (for marinade)
- 2 tablespoons Ginger-garlic paste (for marinade)
- 1 teaspoon Kashmiri red chili powder (for marinade)
- 0.5 teaspoon Turmeric powder (for marinade)
- 1 teaspoon Garam masala (for marinade)
- 0.5 teaspoon Salt (for marinade)
- 2 tablespoons Oil (for cooking the chicken)
- 3 tablespoons Butter
- 1 small piece Cinnamon stick
- 4 pods Green cardamom pods
- 2 whole Cloves
- 1 medium Onion (finely chopped)
- 300 grams Tomatoes (pureed)
- 1 teaspoon Kashmiri red chili powder (for gravy)
- 1 teaspoon Coriander powder
- 100 ml Cream
- 1 tablespoon Honey or sugar
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- Salt (to taste)
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
In a large bowl, mix together yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, garam masala, and salt. Add the chicken pieces and coat well. Cover and marinate for at least 1 hour, or overnight in the refrigerator for deeper flavor.
Heat 2 tablespoons of oil in a skillet over medium heat. Add the marinated chicken and cook until lightly browned on all sides but not fully cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, melt 3 tablespoons of butter. Add the cinnamon stick, green cardamom pods, and cloves. Sauté for 1-2 minutes until aromatic.
Add the chopped onion and cook until golden brown. Stir in the tomato puree, Kashmiri red chili powder, and coriander powder. Cook for 8-10 minutes, stirring frequently, until the mixture thickens and the oil starts to separate.
Return the partially cooked chicken to the skillet along with any juices. Stir well to coat the chicken in the sauce. Cover and cook for 10-12 minutes on medium-low heat, or until the chicken is fully cooked.
Lower the heat and stir in the cream and honey (or sugar). Simmer gently for 3-5 minutes.
Crush the kasuri methi between your palms and add it to the curry. Adjust salt to taste.
Finish by garnishing with fresh cilantro. Serve hot with naan, roti, or basmati rice.
Nutrition Facts
Calories |
1079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1879 mg | 82% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 45.8 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 455 mg | 35% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2125 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
